Pumpkin Flesh Research Articles

Optimization of Quinoa and Soy Milk for Steamed Pumpkin Cake Using Response Surface Methodology

This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response surface methodology. The statistical results showed that the quinoa inclusion had significant linear and quadratic effects (p<0.05). The soymilk showed a negligible effect, and there was no interaction effect between the two variables. Increasing quinoa has decreased all sensory scores of the samples, mainly when replacing pumpkin flesh with more than 50% quinoa inclusion. The pumpkin cake with 30% quinoa and 46% soymilk was the optimal formulation with a 0.936 desirability value. The optimal sample lowered all sensory attributes than the regular sample, particularly the appropriate qualities, such as unpleasant flavor and softer texture. About 54 percent of the consumers were willing to buy the product. The product is healthy with a 14.6% protein increment and 27% fat reduction.

Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying

The levels of carotenoids and carotenoid esters in pumpkin (C. maxima) slices as affected by hot air drying (60-100°C, 6-17h) were assessed via an HPLC-MS/MS method. Among the 25 carotenoids and carotenoid esters identified in pumpkin flesh, xanthophyll diesters (including (all-E)-violaxanthin dipalmitate, lutein 3-O-myristate-3'-O-laurate, lutein 3-O-palmitate-3'-O-laurate, lutein 3-O-myristate-3'-O-palmitate, lutein 3-O-stearate-3'-O-myristate and lutein 3-O-stearate-3'-O-palmitate) accounted for 43% of the total carotenoids (853.6±18.5μg/g, dried weight). Dihydroxy xanthophylls, especially those containing 5,6-epoxy group, were more heat-labile than carotenes, while xanthophylls were less heat stable than their diester counterparts. The degradation rates (first-order reactions, R2=0.983-0.992) for lutein diesters (rate constant: 0.002-0.049h-1) in pumpkin slices were only 10-20% of that for lutein (rate constant: 0.020-0.243h-1) during hot air drying, and 76-98% of lutein diesters could be retained in the final dried products.

Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)

Pumpkin is an important vegetable, which has potential to be used as medicinal and functional food. Not only the pulp but also the peel and seeds of pumpkin are good sources of phytochemicals and minerals. Pumpkin peel, flesh, and seeds were dried to obtain powders, and 80% of methanolic extracts were prepared for further analyses. Among three fractions of pumpkin, higher content of total phenolics (224.61 ± 1.60-mg GAE/100-g powder) and total flavonoids (139.37 ± 1.07-mg CE/100-g powder) were recorded in pumpkin seeds as compared with peel and flesh, whereas higher carotenoids (35.2 ± 0.49 mg/100-g powder) and β-carotene (6.18 ± 0.04 mg/100-g powder) were present in pumpkin flesh extract, when compared with peel and seeds. Pumpkin flesh, as compared with peel and seeds, contained higher values of Na, K, and Fe (17.87 ± 0.22, 1592 ± 20.3, and 41.50 ± 0.45 mg/100-g powder, respectively). Valuable amount of Zn (15.21 ± 0.07 mg/100-g powder) was present in pumpkin seeds powder. Practical applications Pumpkin parts (peel, flesh, and seeds) own high nutritional significance due to the presence of total phenolics, flavonoids, total carotenoids, and appreciable amount of macroelements and microelements. Organic waste generated as a result of pumpkin processing could effectively be utilized in different food products for the development of functional and medicinal foods. Notably, pumpkin seeds are high in zinc content, and in this situation of COVID-19 pandemic, scientific community is well aware of oxidation and mediating role of zinc for activation of enzymes in the body. Phytochemicals present in pumpkin peel, flesh, and seeds can fight against antiaging and enhance immunity. These low-cost powders from pumpkin parts can be used as a potential source of functional foods and nutraceuticals in food and medicinal industries.

Antioxidant and Antimicrobial Properties of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

This research work was designed to investigate and utilize all three parts (peel, flesh and seeds) of pumpkin for their antioxidant and antimicrobial activities. Pumpkin parts were separated, dried, grinded to powder and extracted by using 80% methanol. Percentage yield of pumpkin peel, flesh and seeds extracts, was found 12.37±0.10, 8.84±0.07 and 3.53±0.06% respectively. DPPH free radical scavenging activity (mg AAE/100 g) of pumpkin peel, flesh and seeds extracts was found 13.00±0.08, 10.58:0.06 and 16.53±0.09 respectively. All three types of extracts exhibited prominent antifungal activities against four fungal strains Candida albicans, Fusarium oxysporum, Mucor miehei and Trichoderma spp. Pumpkin seeds extracts exhibited greater zone of inhibition against these fungal strains as compared to pumpkin peel and flesh extracts. For antibacterial study four bacterial strains Salmonella typhi, Escherichia coli , Bacillus subtilis and Streptococcus aureus were used. Pumpkin flesh extracts exhibited greater antibacterial activities as compared to pumpkin peel and seeds extracts. Keywords: Pumpkin, Extracts, Antibacterial, Antifungal, Zone of inhibition, Free radicals DOI: 10.7176/JBAH/11-6-05 Publication date: March 31 st 2021

UJI AKTIVITAS EKSTRAK LABU AIR (Lagenaria siceria) TERHADAP LUKA BAKAR TIKUS JANTAN GALUR WISTAR

Water pumpkin (Lagenaria siceria) is a useful plant in Indonesian. People used water pumpkin flesh as a drug wound, especially as wound burning. This study was prove the activity of water pumpkin flesh extract as wound burning in male rats Wistar strain. The method in this research used experimental. This study used 25 male rats Wistar strain divided into 5 groups. The positive control group was given bioplacenton, the negative control group was given CMC-Na base gel, the other group was given water pumpkin gel extract at doses 2.5%, 5% and 7.5%. compount of water pumpkin extract are flavonoid and saponin. This compount have activity as a burn medicine in male rats wistar strain. At activity level 2.5% has activity 40,06%, at dose 5% has activity 49,75%, and at dose 7.5% has activity 60,11%. Water pumpkin gel extract at 2.5%, 5%, 7.5% dose had different activity with negative control group with CMC-Na gel base, but no significant difference (sig 0,05) 25%, 50%, 75%.Keyword : Healing burn medicine, Water Pumpkin, and male rats wistar strain.

Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process

Powders made from seed-used pumpkin flesh (SUPF) are potential sources of carotenoids. In this study, unexplored effects of particle size and corn oil on bioaccessible amounts of carotenoids and antioxidant capacity of SUPF powders during in vitro digestion process were investigated. Overall, total carotenoid relative bioaccessibility (TCRB) of 100 mesh-sized powder (100 MP, 15.46%) was higher than that of 18 mesh-sized powder (18 MP, 12.94%). With the addition of 2% corn oil, TCRB increased 108.35% (18 MP) and 88.55% (100 MP), respectively. Lutein (≥27160µg/100g) and β-carotene (≥5192µg/100g) were main carotenoid monomers in SUPF and significantly correlated with DPPH radical scavenging activity of digestive supernatant (p<0.05). Notably, DPPH radical scavenging activity of 18 MP increased 96.54% with corn oil. These results implied that smaller particle size and oil addition could improve bioaccessible amounts of carotenoids and antioxidant capacity of SUPF powders.

The effect of osmotic dehydration conditions on the calcium content in plant matrice

Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium. The studies showed for the first time that by selecting the appropriate process conditions it is possible to significantly increase the level of calcium in plant matrice. The highest calcium content was found in the pumpkin pulp dehydrated in 50% xylitol and inulin solutions with a calcium carbonate (5%), where the process was conducted for 120min at 30°C (1,380.4 and 1,328.4mg Ca/100g). Therefore, study has shown an innovative application of the osmotic dehydration process for the design of food with health-promoting properties, including for those at risk of osteoporosis.

Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics

This study was aimed to investigate the effects of hot air drying (60–100 ℃, 1.5 m/s, 6–17 h; final products contained 10.50 ± 0.29% moisture) on the levels of total phenolic compounds (TPC) including both soluble phenolic compounds (SPC) and insoluble phenolic compounds (IPC) as well as ascorbic acid in pumpkin slices. IPC accounted for an average of 74.9% of the TPC in fresh pumpkin flesh, but only accounted for 49.4% (100 ℃ drying) to 59.7% (60 ℃ drying) of the TPC in the final dried pumpkin slices. As the drying temperature increased, the retention of IPC (22.8–42.7%), TPC (41.6–50.9%), and ascorbic acid (22.2–51.0%) in the dried products significantly decreased (p < 0.05), but the retention of SPC (74.5–92.7%) significantly increased which may be due to more conversion of IPC to SPC at a higher temperature. The degradation of ascorbic acid during hot air drying fitted well to the first-order kinetic function (R2 = 0.985–0.999), and that of IPC, SPC and TPC fitted well to zero-order reactions (R2 = 0.887–0.997). Unlike the other three compounds, the reduced level of SPC decreased as the temperature increased (k = 0.008–0.029/h, Ea = 33.7 kJ/mol), corresponding to the increased retention of SPC in the final dried pumpkin slices.

ANTIOXIDANT PROPERTIES OF TOTAL LUTEIN CONTENT IN DIFFERENT PARTS OF PUMPKIN (Cucurbita maxima)

Pumpkin (Cucurbita maxima) is a vegetable crop which is commonly consumed as vegetables or incorporated into food products. Pumpkin flesh was reported abundant with carotenoid compounds includes &amp;alpha;-carotene, &amp;beta;-carotene, &amp;beta;-cryptoxanthin, lutein and zeaxanthin. As this antioxidant related to the colour pigment, these nutrients highly potential to be in other parts of pumpkin such as peel and seed. Therefore, the aim of this was to determine the total lutein content in different parts of pumpkin and their antioxidant properties. The pumpkin would be collected and evaluated at the commercial maturity stage (60% to fully orange-yellow of fruit peel). The presence of the lutein properties using DPPH, FRAP and ABTS assays in different parts of pumpkin was tested by using microplate spectrophotometer and analysed statistically with SPSS version 20. Among of all pumpkin fruit parts, flesh presented the highest concentration of potential lutein extracts, followed by peel and seed, respectively. On the contrary, potential lutein extracts from the pumpkin peel had the highest antioxidant activity in terms of DPPH, FRAP and ABTS assays when compared to the lutein extracts in flesh and seeds. This study indicates that the potential lutein from Cucurbita maxima especially peel may be the alternative to be used as both natural antioxidants in food products due to increasing demand for natural food preservatives. Therefore, this study may act as a source for others to further study to optimize the usage of pumpkin by-products.

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p &lt; 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.

Abstract P140: The Role of Pumpkin Flesh in Reducing Mean Arterial Pressure in a Genetic Rat Model for Hypertension

Objective: ACE inhibitors (ACEi) remain the most commonly prescribed medication; lowering blood pressure, increasing bradykinin levels and decreasing cardiac hypertrophy. A demographic-specific bradykinin sensitivity renders African-American patients on ACEi with elevated risk of angioedema. This increased risk has led a search for natural ACEi from functional foods or natural resources, one of which being pumpkin. In Sprague Dawley rats with L-NAME induced hypertension, pumpkin seed oil significantly reduced systolic blood pressure. As a promising source of β-carotene, phenolics and a beneficial fatty acid profile, this study aimed to examine the potential of pumpkin flesh and seed in regulating blood pressure management in a genetic model for hypertension. Methods: Spontaneously Hypertensive Rats (SHR) and Wistar-Kyoto rats (WKY), aged 6 weeks, were fed one of the following diets for 8 weeks: 4% pumpkin flesh (PF), 4% pumpkin seed (PS), control diet (Ctrl), and an SHR-Captopril treated group (Cap). Non-invasive blood pressure monitoring was employed for weekly measuring of mean arterial pressure (MAP). Upon 8 weeks of treatment, animals were euthanized for structural analysis of cardiac hypertrophy (Heart weight to tibial length ratio). Left ventricular mRNA expression of ANP and BNP was quantified using quantitative RT-PCR techniques. Results: At 8 weeks, MAP in SHR-PF and SHR-PS groups was significantly reduced by 23% (p=0.0135) and 27% (p=0.0018) respectively, compared to SHR-Ctrl. Heart weight ratios showed no significant difference between SHR-Ctrl and SHR-PF or SHR-PS, while SHR-Cap heart weight significantly decreased by 15% (p=0.0028) in comparison to SHR-Ctrl. Additionally, increased mRNA expression of both ANP and BNP was observed in the SHR-PF group in comparison to WKY-Ctrl. Conclusions: The reduction of blood pressure observed in response to pumpkin-based diets suggests an alternative pathway of blood pressure control independent of ACE inhibition. This potential new pathway elucidates the health promoting capabilities of pumpkin as an alternative blood pressure treatment for all demographics.

Pengaruh Pemberian Ekstrak Buah Pisang (Musa acuminate L) dan Buah Alpukat (Persea americana Mill) Terhadap Berat Hati Mencit (Mus musculus) Betina

Male reproductive ability ability has a linear correlation with libido and testosterone. Both are associated with various things main food consumption such as protein, vitamins and minerals. Aphrodisiac is an ingredient or drug that arouses sexual arousal or libido. Pumpkin is an example of food from plants with the highest content of zinc. This study was to determine whether there is a difference between the content of zinc on the peel, flesh and pumpkin seeds against sexual activity of mice. The experimental animals used were 24 male, group I mice as control group, Group II was grouped with pumpkin peel extract, Group III was grouped with extract of pumpkin flesh, Group IV was grouped with extract of pumpkin seeds. The dose used is 2gr / kg BB and volume of 0.2 ml is given for 35 days. Sexual Activity is observed every day by the position of male mice riding females. Based on Anova One Way test results showed there are differences in sexual activity mice males in each group (ρ 0.000). The difference of the result of the number of mounts indicated that the giving of yellow pumpkin extract had an effect on the increase of mating behavior of male mice. The group treated with the extract of pumpkin flesh showed the highest number of mice mounts (mean = 24,1667.Further research is needed to get a clearer picture of the composition of the pumpkin nutrients that indirectly affect fertility in men.

Efektivitas Mikronutrien Zinc dari Ekstrak Labu Kuning (Cucurbita Moschata D) Terhadap Perilaku Kawin Mencit (Mus musculus) Jantan

Male reproductive ability ability has a linear correlation with libido and testosterone. Both are associated with various things main food consumption such as protein, vitamins and minerals. Aphrodisiac is an ingredient or drug that arouses sexual arousal or libido. Pumpkin is an example of food from plants with the highest content of zinc. This study was to determine whether there is a difference between the content of zinc on the peel, flesh and pumpkin seeds against sexual activity of mice. The experimental animals used were 24 male, group I mice as control group, Group II was grouped with pumpkin peel extract, Group III was grouped with extract of pumpkin flesh, Group IV was grouped with extract of pumpkin seeds. The dose used is 2gr / kg BB and volume of 0.2 ml is given for 35 days. Sexual Activity is observed every day by the position of male mice riding females. Based on Anova One Way test results showed there are differences in sexual activity mice males in each group (ρ 0.000). The difference of the result of the number of mounts indicated that the giving of yellow pumpkin extract had an effect on the increase of mating behavior of male mice. The group treated with the extract of pumpkin flesh showed the highest number of mice mounts (mean = 24,1667.Further research is needed to get a clearer picture of the composition of the pumpkin nutrients that indirectly affect fertility in men.

ANTIDIABETIC EFFECTS OF PUMPKIN (CUCURBITA MOSCHATA DURCH) FLESH AND SEEDS EXTRACTS IN STREPTOZOTOCIN INDUCED MICE

Objective: The present study is to investigate the antidiabetic effect of pumpkin flesh and seeds ethanolic extracts in STZ-induced diabetic mice.Methods: The study begins with making the ethanolic extracts of pumpkin flesh and seeds and then evaluates the physicochemical characterization, phytochemical screening, and induced diabetic mice using STZ.Result: The physicochemical evaluation shows that the extracts had a good and high purity level, while the phytochemical screening showed both pumpkin flesh and seeds extracts have a various of phytoconstituents. The pumpkin flesh and seeds ethanolic extracts (dose level 150 mg/kg) showed a significant reduction of the blood glucose.Conclusion: Pumpkin flesh and seeds ethanolic extracts exhibited significant antidiabetes activity in STZ-induced mice.

Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84±0.09% moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35% carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.

Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

Abstract The development of functional corn snacks by adding nutritional rich additives is an interesting strategy to promote the consumption of antioxidant rich ingredients, such as polyphenols. Flours made from Jerusalem artichoke tubers, amaranth seeds, and pumpkin flesh were added at level of 10% to corn grits in twin-screw extrusion at the head zone temperatures of 120, 140, or 160 °C and two levels of screw rotation speed (200 and 300 rpm). The use of amaranth seeds flour and in a lower degree of Jerusalem artichoke flour is recommended. Amaranth flour did not change significantly sensory attributes (especially the appearance and texture) of regular corn snacks and significantly increased the total polyphenols content, TPC up to 3449 mg 100 g −1 dry matter (dm), particularly when extruded at a temperature of 160 °C and a screw rotation speed of 300 rpm. The effects of Jerusalem artichoke and pumpkin on the structure of the corn snacks were so negative that preclude their used in this industrial application, even though drastic increases in the antioxidant capacity and TPC were observed.

Studies on sensory and keeping qualities of pumpkin based Kheer

The objective of this study was evaluation of the shelf life of reconstituted kheer packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh kheer), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties viz. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all kheer samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted kheer samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

A constitutive model for mechanical response characterization of pumpkin peel and flesh tissues under tensile and compressive loadings.

Enhancing quality of food products and reducing volume of waste during mechanical operations of food industry requires a comprehensive knowledge of material response under loadings. While research has focused on mechanical response of food material, the volume of waste after harvesting and during processing stages is still considerably high in both developing and developed countries. This research aims to develop and evaluate a constitutive model of mechanical response of tough skinned vegetables under postharvest and processing operations. The model focuses on both tensile and compressive properties of pumpkin flesh and peel tissues where the behaviours of these tissues vary depending on various factors such as rheological response and cellular structure. Both elastic and plastic response of tissue were considered in the modelling process and finite elasticity combined with pseudo elasticity theory was applied to generate the model. The outcomes were then validated using the published results of experimental work on pumpkin flesh and peel under uniaxial tensile and compression. The constitutive coefficients for peel under tensile test was α = 25.66 and β = -18.48 Mpa and for flesh α = -5.29 and β = 5.27 Mpa. under compression the constitutive coefficients were α = 4.74 and β = -1.71 Mpa for peel and α = 0.76 and β = -1.86 Mpa for flesh samples. Constitutive curves predicted the values of force precisely and close to the experimental values. The curves were fit for whole stress versus strain curve as well as a section of curve up to bio yield point. The modelling outputs had presented good agreement with the empirical values and the constructive curves exhibited a very similar pattern to the experimental curves. The presented constitutive model can be applied next to other agricultural materials under loading in future.

Supercritical carbon dioxide extraction of carotenoids from pumpkin (Cucurbita spp.): a review.

Carotenoids are well known for their nutritional properties and health promoting effects representing attractive ingredients to develop innovative functional foods, nutraceutical and pharmaceutical preparations. Pumpkin (Cucurbita spp.) flesh has an intense yellow/orange color owing to the high level of carotenoids, mainly α-carotene, β-carotene, β-cryptoxanthin, lutein and zeaxanthin. There is considerable interest in extracting carotenoids and other bioactives from pumpkin flesh. Extraction procedures able to preserve nutritional and pharmacological properties of carotenoids are essential. Conventional extraction methods, such as organic solvent extraction (CSE), have been used to extract carotenoids from plant material for a long time. In recent years, supercritical carbon dioxide (SC-CO2) extraction has received a great deal of attention because it is a green technology suitable for the extraction of lipophylic molecules and is able to give extracts of high quality and totally free from potentially toxic chemical solvents. Here, we review the results obtained so far on SC-CO2 extraction efficiency and quali-quantitative composition of carotenoids from pumpkin flesh. In particular, we consider the effects of (1) dehydration pre-treatments; (2) extraction parameters (temperature and pressure); the use of water, ethanol and olive oil singularly or in combination as entrainers or pumpkin seeds as co-matrix.

Effects of season and storage period on accumulation of individual carotenoids in pumpkin flesh (Cucurbita moschata).

Carotenoids are antioxidants with pharmaceutical potential. The major carotenoids important to humans are α-carotene, β-carotene, lycopene, lutein, zeaxanthin, and β-cryptoxanthin. Some of the biological functions and actions of these individual carotenoids are quite similar to each other, whereas others are specific. Besides genotype and location, other environmental effects such as temperature, light, mineral uptake, and pH have been found affect carotenoid development in plant tissues and organs. Therefore, this research investigated the effects of the season and storage periods during postharvest handling on the accumulation of carotenoid in pumpkin. This study shows that long-term storage of pumpkins resulted in the accumulation of lutein and β-carotene with a slight decrease in zeaxanthin. The amounts of β-carotene ranged from 174.583±2.105 mg/100g to 692.871±22.019 mg/100g, lutein from 19.841±9.693 mg/100g to 59.481±1.645 mg/100g, and zeaxanthin from not detected to 2.709±0.118 mg/100g. The pumpkins were collected three times in a year; they differed in that zeaxanthin was present only in the first season, while the amounts of β-carotene and lutein were the highest in the second and third seasons, respectively. By identifying the key factors among the postharvest handling conditions that control specific carotenoid accumulations, a greater understanding of how to enhance the nutritional values of pumpkin and other crops will be gained. Postharvest storage conditions can markedly enhance and influence the levels of zeaxanthin, lutein, and β-carotene in pumpkin. This study describes how the magnitudes of these effects depend on the storage period and season.